This recipe came directly from Cooking Light, but I don't know how in the world it got in there. It's not light at all. It's cheesy and dense and wonderful.
I made this for a belated Thanksgiving dinner hosted by our our good friends/cousins, Eric and Katie. Thanks Eric and Katie!
This recipe makes 2 loaves (each in a 5" x 9" loaf pan)
Preheat oven to 375 degrees
2 TB olive oil
1 cup onions (finely chopped)
3/4 tsp freshly ground pepper
3 garlic cloves chopped
6 cups all purpose flour
6 TB sugar
4 tsp baking powder
2 tsp salt
2 cups Monterey jack cheese - grated
2 12-ounce bottles lager-style beer (I used Stella Artois)
Cooking Spray
4 TB melted butter
Cook onions in saute pan with 2 TB olive oil on medium-low for 10-12 minutes. Then add garlic and pepper.
While onions cook, combine the flour, sugar, salt and baking powder in large bowl. Make a small well in the mixture for the onions, cheese and beer.
Let the onions cool for a minute or two before adding.
Add onions, cheese and beer to the flour mixture. Stir until a sticky dough develops.
Spray loaf pans with cooking spray and split the dough equally into the loaf pans.
If you only have 1 loaf pan (like I do) just do them one at time.
Before placing in the oven drizzle 1 TB of melted butter over each loaf and sprinkle on a pinch of pepper. Bake for 35 minutes. Remove from oven and then drizzle another TB of melted butter. Bake for another 15-20 minutes. The bread should be golden brown.
Sunday, December 6, 2009
Tuesday, December 1, 2009
This Week's New Recipe: Ice Water
I know, I know...it has been ages and ages since I have posted a recipe. In my defense, I have had a baby, although that's clearly no excuse as my dear co-blogger Beth had a baby earlier this year and never skipped a blogging beat, but there's really a much more interesting reason for my absence.
Usually, I like to cook the recipe that I am posting within a few days of making the post. That way, it's fresh in my mind, I can photograph it for y'all and make any necessary notations. However, I haven't been able to do this because I haven't been cooking and I haven't been cooking because I can't eat anything. That's right...nothing! Nothing worth eating anyway. Why, you ask? Why? Because in addition to managing my existing reflux with accompanying esophageal ulcer, I am nursing a baby with reflux and it seems I also have gallstones which will necessitate the removal of my gall bladder in early 2010. That means I cannot have dairy, tomatoes, citrus, fat (yes, you heard me...fat!) including all fried foods, caffeine, chocolate, eggs, pork, beans, onions, garlic, carbonated beverages, wheat, oats, red meat (yup, there goes my reason for living), and, just to rub salt in the wound, red wine and most other alcohol.
So, herewith is my recipe for water with ice. It's refreshing, low calorie and good for you!
Just kidding. After some serious thought, I realized that Asian cooking is one of the few cuisines that manages to pack a lot of interesting flavors and foods together while avoiding most of the pitfalls listed above. However, I can't trust my local Chinese food place to be up front about fat content, so I'm on my own. Granted, the official gallstone diet says I should pretty much be vegetarian, but it does allow for seafood. So, I've broken out the wok and I thought I'd share a successful recipe with you guys. With any luck, in a few months, I'll wean the baby, have the gall bladder removed and find that the ulcer has healed. Until then, work with me.
Shrimp and Snow Peas with Fresh Ginger & Plum Sauce
Ingredients:
18 large or jumbo shrimp (about 3/4 lb), peeled, deveined if you feel like it
2 cups fresh snow peas, tough ends snipped off
1 cup mushrooms, any variety
1 red, yellow or orange bell pepper, julienned
2 scallions, diced
1 1/2" knob of fresh ginger, peeled and chopped
2 T. Peanut oil
2 T. Mirin (Japanese rice wine)
2 T. Plum Sauce (available in Asian section of your grocery store)
2 tsp. Chinese 5 Spice Powder
2 cups cooked rice (jasmine rice is excellent with Asian foods) or Udon noodles
Instructions:
Clean and peel shrimp and toss in 2 tsp. 5 spice powder. Set aside.
In a wok or large frying pan, heat peanut oil and toss in fresh ginger and scallions, stirring constanly to avoid browning. Cook for one minute or until fragrant. Add shrimp and continue stirring. Add mirin. Allow to cook off. Working quickly, add snow peas, mushrooms, and pepper, stirring continuously until vegetables are just cooked. Peppers and snow peas should remain crisp. Remove wok from heat. Stir in plum sauce and serve immediately over hot rice or noodles. Serves 2.
Usually, I like to cook the recipe that I am posting within a few days of making the post. That way, it's fresh in my mind, I can photograph it for y'all and make any necessary notations. However, I haven't been able to do this because I haven't been cooking and I haven't been cooking because I can't eat anything. That's right...nothing! Nothing worth eating anyway. Why, you ask? Why? Because in addition to managing my existing reflux with accompanying esophageal ulcer, I am nursing a baby with reflux and it seems I also have gallstones which will necessitate the removal of my gall bladder in early 2010. That means I cannot have dairy, tomatoes, citrus, fat (yes, you heard me...fat!) including all fried foods, caffeine, chocolate, eggs, pork, beans, onions, garlic, carbonated beverages, wheat, oats, red meat (yup, there goes my reason for living), and, just to rub salt in the wound, red wine and most other alcohol.
So, herewith is my recipe for water with ice. It's refreshing, low calorie and good for you!
Just kidding. After some serious thought, I realized that Asian cooking is one of the few cuisines that manages to pack a lot of interesting flavors and foods together while avoiding most of the pitfalls listed above. However, I can't trust my local Chinese food place to be up front about fat content, so I'm on my own. Granted, the official gallstone diet says I should pretty much be vegetarian, but it does allow for seafood. So, I've broken out the wok and I thought I'd share a successful recipe with you guys. With any luck, in a few months, I'll wean the baby, have the gall bladder removed and find that the ulcer has healed. Until then, work with me.
Shrimp and Snow Peas with Fresh Ginger & Plum Sauce
Ingredients:
18 large or jumbo shrimp (about 3/4 lb), peeled, deveined if you feel like it
2 cups fresh snow peas, tough ends snipped off
1 cup mushrooms, any variety
1 red, yellow or orange bell pepper, julienned
2 scallions, diced
1 1/2" knob of fresh ginger, peeled and chopped
2 T. Peanut oil
2 T. Mirin (Japanese rice wine)
2 T. Plum Sauce (available in Asian section of your grocery store)
2 tsp. Chinese 5 Spice Powder
2 cups cooked rice (jasmine rice is excellent with Asian foods) or Udon noodles
Instructions:
Clean and peel shrimp and toss in 2 tsp. 5 spice powder. Set aside.
In a wok or large frying pan, heat peanut oil and toss in fresh ginger and scallions, stirring constanly to avoid browning. Cook for one minute or until fragrant. Add shrimp and continue stirring. Add mirin. Allow to cook off. Working quickly, add snow peas, mushrooms, and pepper, stirring continuously until vegetables are just cooked. Peppers and snow peas should remain crisp. Remove wok from heat. Stir in plum sauce and serve immediately over hot rice or noodles. Serves 2.
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